If you ask me, there is nothing more Midwest that ranch dressing…even if the birthplace of this favored veggie dip was actually Alaska. I ask many of my clients to eliminate dairy from their diets for a period of time, if not indefinitely. Dairy is a common allergen and an inflammatory food, wrecking havoc on immune and digestive systems. I’ve heard on more than one occasion that the dairy item most missed is ranch dressing, so I am happy to finally provide a whole food, dairy-free version* of this beloved item with a cobb salad version that is a perfect match.

Ingredients:

1 cup cashews, soaked in water overnight

1 cup water

½ cup extra virgin olive oil

juice of 1 lemon

2 Tbsp apple cider vinegar

2 cloves garlic

1 tsp honey or agave syrup

1 Tbsp Penzey’s ranch dressing spice mix**

1 tsp herbamare or ½ tsp sea salt

½ tsp freshly ground black pepper

Directions

Put all the ingredients in a high-powered blender. Blend until very smooth and creamy.

Jesse Haas is a heart-centered and deeply intuitive nutritionist, with a strong background in health sciences and a stronger commitment to solving the intricate puzzles of her clients health concerns. She combines nutritional counseling and whole foods education to help her clients transform their health in small, sustainable ways. Jesse truly believes in "teaching a (wo)man to fish" so focuses on empowering each client with the knowledge, skills and focus they need to fully hold the reins on their health.